How to make chocolate lava cake (too soft)

Whether we eat well or not affects our health to a great extent, and also affects our mood. If we want to have a good body and a good mood, we'd better put more effort into our diet. The method of making chocolate lava cake (too soft in the heart) is not difficult, allowing us to have a good body while enjoying delicious food.

1. Melt the chocolate and unsalted butter into liquid in water. Do not heat the water too high.

2. While the chocolate and butter are melting, let's prepare the mold. Use a brush to brush the softened unsalted butter into the edge of the mold. If you don't have a brush, you can use a paper towel to wipe it. The effect is the same. Don't apply it too thickly. Coat it with a layer of flour and turn the mold upside down to pour out the excess flour.

3. The unsalted butter and chocolate have all melted into liquid. Take them out and don't soak them in water, because we need to lower the temperature a little. Use a manual egg beater to make circles to mix the oil and chocolate thoroughly until you can't see the floating butter.

4. Crack the eggs and egg yolks into the egg bowl, pour the granulated sugar and salt into the eggs, use an electric egg beater at level 1, and beat the granulated sugar until it melts.

5. Check the temperature of the chocolate. As long as it is not too hot, you can mix it with the eggs. If it is too hot in summer, leave it for a while. Do not put it in the refrigerator (because the butter and chocolate will solidify). You can only cool it at room temperature, then pour the eggs into the chocolate paste and mix it with a manual egg beater.

6. Then sift the flour and add it in. You don’t need a manual egg beater. Just use a spatula to gently mix it. Don’t over-mix it. Over-mixing will make the batter very thick, and the flour will become glutenous. Then when baking, the lava will be very thick, and the flour will be mixed in quickly. After the flour is mixed, the batter for the chocolate lava is ready.

7. Put the batter into the piping bag to squeeze it into the mold. If you like, you can pour it directly into the mold. Just fill the mold 80% full and let it sit for a while until it cools down completely.

8. During the cooling period, we can preheat the oven to 220 degrees, put the cooled batter into the middle layer of the oven and bake for about 8 minutes; after baking, let it cool for a while, then you can demould and eat it. Under normal circumstances, it will automatically come off the film. If you are not sure, you can use a knife to scrape the edge slightly, which is more conducive to demoulding;

Eating out for a long time can easily pose a risk to your health, so it is safer to cook at home. The chocolate lava cake (with a very soft core) is easy to make, so you might as well try making it yourself.